Chef
Tugdual Debéthune
Chef, Holen
- Discipline
- Chef
Portrait of Tugdual Debéthune
i. Biography
Tugdual Debéthune is the chef of Holen in Rennes, a restaurant he opened in 2018 after working for years in gastronomic kitchens and later as a culinary consultant. He is the chef of Holen in Rennes, and Gault&Millau says he began pre-apprenticeship at 15, trained in restaurants including Château d’Audrieu, Castel Marie-Louise, Les Armes de France, and L’Auberge de l’Ill, before moving into consulting in 1999 and returning to cooking with Holen.
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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